What You need

• 1 tablespoon red curry paste, 25 g
• Coconut Cream Powder, 100 g mix with 200 ml of warm water
• Sweet corn, sliced off the cob, 200 g
• Cherry tomatoes, 16 pieces, halved
• Chicken breasts, thinly sliced, 200 g
• 1 cube of chicken stock mix with 500 ml of warm water
• Coriander leaves, chopped

What to do

• Heat the curry paste in a saucepan until it starts to sizzle in its own.
• Pour in the chicken sliced and toss well with the curry paste. Cook for 1 minute.
• Stir in the coconut mixture and bring to a simmer.
• Add the sweet corn and cook for 3 minutes then add the cherry tomatoes and cook for a minute. 
• Add the chicken stock and stir well. 
• Boil until the soups thicken. Top with coriander leaves before serve.